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Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt
Author(s) -
Ajlouni Said,
Ranadheera Chaminda Senaka,
Chua Ee Ling
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12746
Subject(s) - probiotic , food science , fermentation , chemistry , in vitro , biology , bacteria , biochemistry , genetics
The potential of the microbiome: Takeda 2020.